Trellis to Table

Monday, February 9, 2015

Some Like it hot!

This past summer my pepper plants did great and I ended up
with ton of peppers.I had planted two
Jumbo Serrano plants that gave me several dozen big hot peppers.So I decided to cook up some homemade hot
sauce.

First I took about 30 chilies and pealed cloves of garlic
lightly drizzling them with olive oil and roasted them in the oven at 450 for
about 10 min. After they cooled I sliced the chilies and threw out the stems.
Then I transferred them to a nonreactive sauté pan with a thinly sliced red
onion, adding another tea spoon of extra virgin olive oil and sautéed them for
3 min, Then I added 3 cups ofwater and
cooked them down until most of the water was gone.Then I scraped the cooked peppers, onions and
garlic into a food mill (a food processor would work as well). After processing
the peppers I poured a cup and a half of white vinegar through the food mill
into the glass bowl I used to collect the pepper blend.Last I poured the entire mixture through a
fine sieve into a large jar, placing it in the refrigerator for 2 weeks to
steep.This is a very nice medium hot
sauce with lots of flavor. You can adjust the heat by adding more or less
vinegar.It can be used in place of
Tabasco on the table and is great for cooking Cajun food. I like to call it
“Jimmy Ya Ya’sFire and Brimstone”.

Sunday, February 8, 2015

So what is Trellis to Table all about? Essentially I want to
talk about food; growing food, cooking food preserving foods from garden and
places to get good food.Although I have
been gardening off and on for 30 years I consider myself a young gardener.I also worked in professional kitchens for
several years but I consider myself to be home cook. So I wanted to create a place to share tips, recipes
and ideas.